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Beef Teriyaki Stir Fry

A Stir fry is a speedy dish that is full of flavour and can be as varied as your imagination.The high heat you are using to cook it lends well to a variety of vegetables that you may not normally eat all at the same time. Its also a good way to use up bits of veg that are languishing in the fridge.So I used a stir fry pack but added onions and spinach. I used rump steak as again it's quick to cook and full flavoured. I cook the steak and then add to the veg for the final minutes as it means I'm not overcooking the meat and making it dry, but feel free to add it along with your veg if you wish.The Teriyaki sauce is tangy and sweet and a little goes a long way as it can take all the colour out of the vibrant veg and you end up with a brown stew.The step by step guide means you can follow along but do feel free to add your own touches too. Why not have a go and let us know how you get on in the comments below.

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Yields2 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 2 Beef Rump Steaks
 1 Onion
 1 Pkt of Stir Fry veg (350g)
 1 handful of Spinach
 3 tbsp Oil
 1 pinch Chilli flakes
 ½ tsp each of S&P
 For the Sauce
 300 ml Water
 80 g Sugar
 70 ml Light Soy Sauce
 1 Garlic clove chopped
 ½ tsp Ginger paste
 2 tsp White wine vinegar
 2 tsp Cornflour

1

Make the sauce first.
Add the water to a pan,add the sugar,soy sauce,garlic,ginger and vinegar.
Bring to a boil and simmer till it reduces (6-8mns)
Meanwhile add a tbsp of water to the cornflour and mix to form a paste and add this to the pan,whisking till combined and the sauce thickens.

2

Pour into a bowl and allow to cool. Once cooled taste and adjust seasoning-too tart then add some sugar, too sweet then add some soy sauce or vinegar.

3

Take the steaks out of the fridge and let them come to room temperature.
Use 2 tbsp of oil and rub into the steaks on each side.
Season with S&P on each side also.

4

Add to a dry pan on a med/high heat and cook for 3-4mns turn over and cook for a further 3-4 mns.

5

Remove from the pan,cover with tin foil and allow to rest.-this stops the steak drying out.

6

Meanwhile heat the remaining oil in the pan you fried the steaks in. Slice the onion and add to the pan and cook for 4-5mns till they soften

7

Increase the heat and add the stir fry veg and cook for 4 mns stirring continuesly

8

After 2 mns add the spinach and stir through

9

Season with a pinch S&P and sprinkle over the chilli flakes as you stir

10

Add 4-5 tbsp of the Sauce and stir through. Keep the remaining sauce in the fridge-it will last for 7 days

11

Slice the steak into thin strips and add to the pan

12

Stir through till the steaks are coated in the sauce and serve immediately

13

Serve with rice or on its own with a side of crusty bread.
This cooks a rare/medium steak but you can adjust the frying time and add another minute or two if you wish.
Garnish with spring onions and some sesame seeds -I forgot lol

14

You can slice the uncooked steak and add along with the veg to cook everything together from the beginning if you wish, but I prefer to do it separately to allow the steak resting time.

15

Easy swaps:-
Swap the beef for chicken or pork and adjust the cooking times.
Swap the white wine vinegar for rice wine or cider vinegar.
Swap the ginger paste for fresh grated ginger.
Swap the brown sugar for white.

Category

Ingredients

 2 Beef Rump Steaks
 1 Onion
 1 Pkt of Stir Fry veg (350g)
 1 handful of Spinach
 3 tbsp Oil
 1 pinch Chilli flakes
 ½ tsp each of S&P
 For the Sauce
 300 ml Water
 80 g Sugar
 70 ml Light Soy Sauce
 1 Garlic clove chopped
 ½ tsp Ginger paste
 2 tsp White wine vinegar
 2 tsp Cornflour

Directions

1

Make the sauce first.
Add the water to a pan,add the sugar,soy sauce,garlic,ginger and vinegar.
Bring to a boil and simmer till it reduces (6-8mns)
Meanwhile add a tbsp of water to the cornflour and mix to form a paste and add this to the pan,whisking till combined and the sauce thickens.

2

Pour into a bowl and allow to cool. Once cooled taste and adjust seasoning-too tart then add some sugar, too sweet then add some soy sauce or vinegar.

3

Take the steaks out of the fridge and let them come to room temperature.
Use 2 tbsp of oil and rub into the steaks on each side.
Season with S&P on each side also.

4

Add to a dry pan on a med/high heat and cook for 3-4mns turn over and cook for a further 3-4 mns.

5

Remove from the pan,cover with tin foil and allow to rest.-this stops the steak drying out.

6

Meanwhile heat the remaining oil in the pan you fried the steaks in. Slice the onion and add to the pan and cook for 4-5mns till they soften

7

Increase the heat and add the stir fry veg and cook for 4 mns stirring continuesly

8

After 2 mns add the spinach and stir through

9

Season with a pinch S&P and sprinkle over the chilli flakes as you stir

10

Add 4-5 tbsp of the Sauce and stir through. Keep the remaining sauce in the fridge-it will last for 7 days

11

Slice the steak into thin strips and add to the pan

12

Stir through till the steaks are coated in the sauce and serve immediately

13

Serve with rice or on its own with a side of crusty bread.
This cooks a rare/medium steak but you can adjust the frying time and add another minute or two if you wish.
Garnish with spring onions and some sesame seeds -I forgot lol

14

You can slice the uncooked steak and add along with the veg to cook everything together from the beginning if you wish, but I prefer to do it separately to allow the steak resting time.

15

Easy swaps:-
Swap the beef for chicken or pork and adjust the cooking times.
Swap the white wine vinegar for rice wine or cider vinegar.
Swap the ginger paste for fresh grated ginger.
Swap the brown sugar for white.

Beef Teriyaki Stir Fry

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